Monkey bread is one of those recipes that conjures up memories of childhood sleepovers. I remember staying up all night with my friends Heather and Allisha, playing mouse trap and talking about boys we liked at school. Clearly we were very mature. In the morning the whole house started to smell of cinnamon and sugar, and we found that Allisha’s mom was making us monkey bread for breakfast.
And it was awesome.
Monkey bread is crazy easy to make, and it’s a dish that is able to feed a crowd. Next time you find yourself hosting some kind of brunch, make this—everyone will applaud you. This version is a little bit more spicy (using extra brown sugar and cinnamon) and adds baked apple bites to the bread. It’s heavenly. I will be sure to make this for my (future) kids someday when they are old enough to have sleepovers. 🙂
Apple Dumpling Monkey Bread
2 1/2 cans of buttermilk biscuits
1 cup brown sugar
1 cup butter
1/2 cup sugar (granulated)
2 teaspoons cinnamon
2-3 apples (I prefer Granny Smith)
Peel and core the apples. Cut them up into small cubes. Place them in a small pot with the butter and 1/2 cup brown sugar. Cook over low heat until the butter has completely melted and the mixture begins to bubble. Remove from heat.
Open the biscuit tubes and cut each biscuit into 4-5 pieces each. As I noted above, I like to use 2 1/2 tubes of biscuits. I find that the full three tubes tends to overfill my bundt pan, spilling out batter or apple bits, and making a big mess in the oven. If you just can’t bring yourself to waste that extra half a tube of biscuits I would recommend simply using two tubes.
Place the cut-up biscuits, remaining 1/2 cup brown sugar, 1/2 cup granulated sugar, and 2 teaspoons cinnamon in a large (gallon size) ziplock bag. Shake it so every piece gets coated in sugar.
Fill the bundt pan half full of the biscuit pieces. Pour in 2/3 of the apple/butter syrup. Add on the remaining biscuit pieces, then the remaining syrup. Bake at 350°F for 40-42 minutes. Cover the bundt pan with aluminum foil during the first 20 minutes of baking. This helps to ensure that you don’t have any undercooked biscuit pieces.
Once baked, remove the pan from the oven. Allow the bread to cool in the pan for 10-12 minutes. Carefully turn the bread out of the pan and onto a cake stand or large plate. Serve warm with plenty of milk. Enjoy! xo. Emma
Grab this guide to see our Top 25 Recipes of all time!
Free Popular Recipe Guide
Our top 25 recipes of all time!
Get the Recipe
Ingredients
- 2 ½ cans of buttermilk biscuits
- 1 cup brown sugar
- 1 cup butter
- ½ cup sugar (granulated)
- 2 teaspoons cinnamon
- 2-3 apples (I prefer Granny Smith)
Equipment
- bunt pan
- small pot
Instructions
- Peel and core the apples. Cut them up into small cubes. Place them in a small pot with the butter and ½ cup brown sugar. Cook over low heat until the butter has completely melted and the mixture begins to bubble. Remove from heat.
- Open the biscuit tubes and cut each biscuit into 4-5 pieces each. As I noted above, I like to use 2½ tubes of biscuits. I find that the full three tubes tends to overfill my bundt pan, spilling out batter or apple bits, and making a big mess in the oven. If you just can’t bring yourself to waste that extra half a tube of biscuits I would recommend simply using two tubes.
- Place the cut-up biscuits, remaining ½ cup brown sugar, ½ cup granulated sugar, and 2 teaspoons cinnamon in a large (gallon size) ziplock bag. Shake it so every piece gets coated in sugar.
- Fill the bundt pan half full of the biscuit pieces. Pour in ⅔ of the apple/butter syrup. Add on the remaining biscuit pieces, then the remaining syrup. Bake at 350°F for 40-42 minutes. Cover the bundt pan with aluminum foil during the first 20 minutes of baking. This helps to ensure that you don’t have any undercooked biscuit pieces.
- Once baked, remove the pan from the oven. Allow the bread to cool in the pan for 10-12 minutes. Carefully turn the bread out of the pan and onto a cake stand or large plate. Serve warm with plenty of milk.
Credits // Author and Photography: Emma Chapman
I guess my bundt pan isn’t standard size. I used two cans of biscuits and 3 apples and halfway through cooking it was spilling liquids into the bottom of my oven. When I took the foil off, I placed the bundt pan on a cookie with a 3/4 inch lip around it to catch anymore spillage. I was ready to dive in right after I put it together, but I don’t like raw biscuits so I’m making myself wait. It smells heavenly! (and how come my spellcheck thinks “bundt” is not a word?)
I finally got a standard size bundt pan. I still had a little spillage but not nearly as much. In my oven, even with an oven thermometer that says 350°F, I have to cook a full 60 minutes to get all the biscuits cooked. 3/4 family members love this!
it must be delicious…but in France, I don’t know where I could find buttermilk biscuits…do you have any idea of something else that could replace them ??? please !!!
I’m going to explore your blog, it seems to be full of very dangerous things !!!
This looks so yummy! I love monkey bread but would love it EVEN MORE with those apples.
Perfect for houseguests in the morning! Will just need to get a bundt pan;)
Never heard of Monkey bread but I am glad I have now!!!! Def going to try this for brunch on Sunday. Thanks girls.
This looks wonderfull!!! I would like to try the recipe but…. I’m spanish and I have some problems with the meaning of “biscuits”!!
I can translate it like “galletas”, which are usually slim and crunchies (cookies), or like “bizcocho”, that is more like a cake, a bagel, something fluffy… And we have the two options with butter, so I can’t decide which is the correct ingredient!! I think it’s the fluffy but… can you put me on the right direction, please??
I want you to know I love your blog and your lifestyle, besides that it’s a great way to improve my english and learn a lot about differents ways of cooking!!
xo
Laura
Oh my goodness! This looks so good! I’ve never made/heard of monkey bread, but it looks so perfect and fun to make/eat! Definitely going to have to try my hand at it ASAP!
Does anyone have any advice on how to adapt this recipe to make it gluten free?
Oh my, this looks sooo good I could just take it out of my screen and eat it 🙂 I guess blogging hungry isn’t the best thing to do… oh well 🙂
Looks delicious! I haven’t made monkey bread in ages and I can’t wait to try this recipe out with some apples in it!
xoxo
Taylor
www.welcomehometaylor.com
I’ve never heard of this – but I’d love to try it. Any idea what the equivalent of buttermilk biscuits are in Australia?
This looks and sounds yummy. I’ve never heard of monkey bread before and I’m keen to make it. But, like Helen (above) I’m not familiar with buttermilk biscuits, let alone a tube of them. What would be a suitable alternative?
Yes, I need an explanation too…
I agree with Helen – as a non-American, what on earth are buttermilk biscuits? From what I can tell they look like scones, but I really have no clue. My boyfriend keeps telling me how amazing Monkey Bread is, so I’d love to make this!
My grandma makes it every year for Christmas,,, nice article thanx or share it is useful click here for love couples , partner love stories and match
This cake looks so yummy, I love any kind of apple cake so I’ll have to try this recipe asap!
That bread looks delicious! I don’t think I’ve ever had monkey bread before. But this recipe looks somewhat simple to do, I like how it’s very descriptive and easy to follow. Hopefully I can try it out sometime!! I love how this blog has so much color to it, but doesn’t look overwhelmed!
My mouth is watering 🙂
Tyler
http://onelittleblackdress.com
We made this for Christmas last year, with banana! Love it so much.
Ooh, one of my friends made this for a birthday party and it was such a huge hit! It looked so complicated to make that I was definitely a bit intimidated — but now I’m excited to give it a try! Thanks for sharing. 🙂